Description
This recipe is presented by Chef Raphaëlle Hermann from the Refuge du Grammont for the “Chef Tips” capsules.
Chef tips are presented by chefs from restaurants that are members of the “Homemade Label”. The production of the video is sponsored by the Loterie Romande. | Video by Fario des Alpes.
Ingredients
- 35 g slightly wilted lettuce leaves, dried
- 1 kg flour
- 7 dl water
- 20 g salt
- 20 g yeast (half a cube)
Instructions
- Drying the lettuce:
- In summer, on the balcony (sheltered from the wind) for a few days.
- In the oven at 80°C with the door slightly open for 6 hours or overnight.
- In a dehydrator, carefully monitored as it dries quickly.
- Whichever method you choose, the lettuce is well dried when it is crispy and can be crumbled with your fingers.
- Processing the dried lettuce into powder:
- Rub it between your hands (for coarser pieces).
- Use a spice grinder or a mixer like Bamix to finely grind it.
- Mix 35 g of lettuce powder with 1 kg of flour and 20 g of salt.
- Dissolve 20 g of yeast in 7 dl of lukewarm water.
- Add the yeast-water mixture to the flour and knead for a few minutes until the dough is smooth and homogeneous.
- Cover the dough and let it rest for about 2 hours, or until it has doubled in size.
- Transfer the dough to a floured work surface and fold it to release the air.
- Use a dough scraper to cut approximately 100 g pieces and shape them into balls. Place them on a baking tray lined with parchment paper.
- Cover and let rise for 1 hour.
BAKING :
- In a steam oven: 20 minutes at 95°C on full steam.
- In a bamboo steamer: 20 minutes from boiling.
Notes
Let the buns cool completely before using them (they are a bit sticky when hot).
Before serving the burgers, cut the buns in half and toast them in a toaster or a pan to make them crispy.
Steamed Zero-Waste Buns freeze very well. To thaw, leave them at room temperature for an hour or microwave for one minute at 600W. Due to their steaming process, they won’t crumble when thawed and will appear fresh.